Boursin Ham and Sweetcorn Chowder (serves 6)
2 large white onions, finely diced
500g smoked gammon steaks, diced
1 tsp mixed herbs
2 bay leaves
2 large baking potatoes, peeled and finely diced
1.2 litres skimmed milk
2 x 198g can sweetcorn, drained
250g Boursin Cuisine garlic and herb
Salt and pepper to taste
1 leek, finely sliced
1) Fry the onions, gammon, mixed herbs and bay leaves in the butter in a large saucepan for about 8 minutes. Add the potatoes and milk and cook on a medium high heat for 25 minutes, stirring occasionally.
2) Add the sweetcorn and boursin, and cook for a further 5 minutes. Season to taste, and serve with some finely sliced leeks on top.